Best Tastiest Pakistani One Pot Biryani - Super Easy Mixed Recipe
Recipe Summary
- Learn how to make a delicious and easy one-pot Pakistani biryani. This recipe features tender chicken cooked with aromatic spices, tomatoes, and yogurt, layered with perfectly cooked basmati rice, all prepared in a single pot for convenience and maximum flavor.
All Ingredients - Main Ingredients
- Cooking Oil 1/4 cup
- Onions 2 large, sliced
- Chicken 1 kg (2.2 lbs), bone-in pieces
- Ginger Garlic Paste 2 tablespoons
- Biryani Masala 3-4 tablespoons (or 1 packet premade mix)
- Tomatoes 1 cup, diced or crushed
- Yogurt 1/2 cup
- Water 2-3 cups
- Basmati Rice 2 cups, uncooked (soaked for 30 minutes)
- Fried Onions 1/2 cup, for garnish
- Fresh Coriander 1/4 cup, chopped, for garnish
Tools You'll Need
- Pot
Don't have an ingredient? Try these swaps
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Sauté Onions
Heat cooking oil in a large pot over medium heat. Add the sliced onions and until they turn golden brown, stirring occasionally.
Step 2: Cook Chicken
Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
Step 3: Add Aromatics and Spices
Stir in the ginger garlic paste and cook for until fragrant. Then, add the biryani masala and mix well to coat the chicken.
Step 4: Incorporate Tomatoes and Yogurt
Add the chopped or crushed tomatoes to the pot and cook until they soften and the oil begins to separate. Stir in the yogurt and mix thoroughly.
Step 5: Add Water and Rice
Pour in the water and bring the mixture to a boil. Add the soaked basmati rice, gently mix it into the chicken and gravy, and bring it back to a boil.
Step 6: Cook Rice
the heat to low, cover the pot tightly, and cook until the rice is and small holes appear on the surface, indicating that most of the water has been absorbed.
Step 7: Garnish and Steam (Dum)
Garnish the biryani with fried onions and fresh chopped coriander. Cover the pot again and on very low heat for to allow the flavors to meld and the rice to finish cooking (this process is called 'dum').
Step 8: Serve
Gently fluff and mix the biryani before serving hot with raita or salad.
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